Prep time: 30 minutes
Cook Time: 8 minutes
Total time: 38 minutes
Yield: 4 servings
8 ounces plain unseasoned tempeh
1/2 cup Old Fashioned Smooth or Smooth Operator peanut butter
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey or agave
2 teaspoons ground black pepper
3 garlic cloves, minced
2 teaspoons ground cumin
2-3 bell peppers, cut into 1 1/2-inch pieces
1 medium zucchini, sliced about 1/4-inch thick
2 cups quartered mushroom
1. Cut the tempeh into bite size pieces, about 3/4-inch size cubes. Place in a steamer basket over boiling water for 10 minutes.
2. Meanwhile, place the peanut butter, lime juice, soy sauce, vinegar, pepper, garlic, and cumin into a small bowl. Using a fork, whisk to combine well.
3. Place the tempeh and vegetables into a heavy plastic bag or shallow container. Pour the marinade over everything and toss or stir to coat. Let marinate in the fridge 1-3 hours, or overnight. (I separated my tempeh from the vegetables, but I don’t think it’s really necessary).
4. Heat the grill to medium high. Skewer the tempeh and vegetables and cook on the grill until they begin to char around the edges, about 5-8 minutes, turning halfway to make sure both sides get evenly cooked. This is best served right after cooking over a hot side of rice.